Chocolate squidgy cake

Chocolate squidgy cake


Chocolate lovers here we come, the centre of the cake is mousse like and squidgy which just melts in the mouth, but the outer crust and biscuit base gives the variation in texture that makes this cake sooooooo delicious.


For the base / bottom:
175 g Bourbon Biscuits
75 g unsalted butter
For the topping:
75 g unsalted butter
225 g dark chocolate
3 eggs
85 g caster sugar
75 ml double cream
1 tbsp rum
a little bit of icing sugar


  • Preheat the oven 180°C /160°C Fan/ Gas Mark 4.
  • To make the base: Melt the butter in a pan. Whiz the bourbon biscuits in a food processor to finely crush, add to the butter and mix together. Tip into a 20cm deep springform cake tin. Press down and level with the back of a spoon. Chill for 20 minutes.
  • Meanwhile make the topping: Melt the butter and chocolate in a bowl over a pan of hot water (not boiling). Cool slightly.
  • Separate eggs.
  • Put the egg yolks and caster sugar in a large bowl. Whisk with an electric mixer until pale and creamy.
  • Stir the cream and Barcadi into the chocolate mixture and then whisk into the eqq yolks.
  • With a clean, dry whisk, whisk the egg whites until stiff. Gently fold the egg whites into the chocolate mixture with a metal spoon.
  • Pour over the biscuit base and bake in the preheated oven for 40 minutes until risen but still slightly wobbly.
  • Remove from the oven and cool for 15 minutes in the tin. The filling will sink a little and firm up as it cools. Remove the cake from the tin onto a cooling rack.
  • Serve at room temperature dusted with icing sugar.